Handbook of practical cookery

Put the fruit upon a horse-hair sieve, sprinkle over it a little of the sugar, and rub all through the sieve. Mix the cold water with this strawberry syrup, add the sugar, squeeze in the juice of the lemon, drop in also the cochineal, and stir them all well together ; pour the mixture into a freezer, freeze it until hard, and pack the freezer in fresh ice to preserve its contents in a frozen condition until served. Iced Souffle. — Yolks of six eggs, whites of two eggs, one pint of milk, two ounces of sugar, one half tea-spoonful of grated nutmeg, one pint of double cream. Beat the whites and yolks of eggs together, add to these the nutmeg and sugar, and heating the milk until almost at the boiling-point, pour this over the mixture, stirring all together while pouring in the milk. Pour this into the sauce-pan in which the milk was boiled, and stir it over the fire until the eggs begin to thicken, but exercising great care that the milk does not again boil. Put the custard into a bowl, and allow it to stand until quite cold ; then one half pint of the cream should be stirred in, and the whole poured into a freezer, and frozen until stiff enough to be conveniently moulded. Work the frozen custard into a pint and a half souffle tin. Tie around the souffle tin a sheet of kitchen-paper in such a manner as to increase the depth of the tin five or six inches. Whip the remaining cream to a stiff froth, pile this upon the top of the frozen custard, and setting the tin with its contents into a freezer, pile around this sufficient ice and rock salt to freeze the souffle. This should be transferred carefully, when frozen, to a silver souffle dish, or served in the tin in which it is prepared, with a napkin folded around the same. CREAMS. Strawberry Ice-Cream. — One pint of milk, four eggs, one and one-half pint of fresh strawberries, one quart of cream, one half pound of sugar. Beat the eggs until very light, make the milk hot, and pour it over them. Pour these together into a sauce-pan, and stir them over the fire until the egg begins to thicken. Transfer the custard to a bowl and allow it to cooL In the meantime place the strawberries into a hair sieve, sprinkle over them a little sugar, and then rub them through VANILLA ICE-CREAM. 185 the sieve with the back of a wooden spoon. When this is done, add the sugar to the syrup so formed, and when the custard has become quite cold, stir the fruit mixture into it. Add the cream, and stirring this well through the custard, pour all into a freezer, and freeze until quite solid, stirring the cream down from the sides from time to time, to keep it smooth while freezing, unless the freezer be arranged to do this while being turned. NOTE. — In mixing rock salt with the ice to be used for freezing creams, etc., great care should be taken that not even a drop of salted water falls into the freezer itself, as the smallest quantity of salt inside will make the cream most difficult to freeze, and when frozen, cause it to melt quickly. Vanilla Ice-Cream. — One quart of cream, three pints of milk, one pound of sugar, eight eggs, four tea-spoonfula of essence of vanilla. Beat the eggs until very light, and heating the milk, pour it over them, stirring both well together.